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European Recipes
Pumpkin Soup
Serves : 4
Ingredients:
1 kg pumpkin, chopped and peeled
1 onion, diced
2 cups chicken stock
1 teaspoon curry powder pepper
Method:
Place pumpkin and onion in a 3-litre
casserole dish. Cover and cook on
1000 W for 12 minutes. Add chicken
stock, curry powder and pepper.
Cook on 1000 W for 10 minutes.
Cool slightly. Purée pumpkin and
liquid in blender or food processor.
Pour into individual serving dishes
and garnish with chives.
Pumpkin Soup
Macaroni and Cheese
Serves : 4 – 6
Ingredients:
60 g butter
2 onions finely chopped
30 g flour
375 ml milk
250 g grated tasty cheese
1 kg cooked macaroni, drained well
125 g extra grated tasty cheese
paprika
Method:
Place butter and onions in a 3-litre
casserole dish and cook on 1000 W
for 5 minutes. Add flour, mix well and
cook on 1000 W for 1 minute. Blend
in milk and cook on 1000 W for 4 to
5 minutes, stirring halfway through
cooking. Add cheese and macaroni
and pour into a deep 20 cm round
dish. Top with extra cheese and
sprinkle with paprika. Cook on
1000 W for 6 to 8 minutes. Cook on
Grill 1 for 4 to 5 minutes, until top is
golden.
Cheese Sauce
Makes : 375 ml
Ingredients:
30 g butter
30 g flour
310 ml milk
salt and pepper
75 g tasty cheese
Method:
Melt butter in a 500 ml jug on
1000 W for 30 seconds. Add flour
and mix well. Gradually stir in milk,
salt and pepper. Cook on 1000 W
for 4 to 5 minutes, stirring halfway
through cooking. Add cheese and
cook on 1000 W for a further 1 to
2 minutes. Stir and serve with the
vegetable of your choice.
Celeriac Purée
Serves: 4
Ingredients:
800 g celeriac
2 medium potatoes
40 g butter
150 ml milk
salt, pepper, nutmeg
Method:
Peel the celeriac and potatoes and
chop into small cubes. Cook with
the butter and 100 ml of water on
1000 W for 15 to 18 minutes, cover.
Pass through a food processor or
ricer and add milk until you reach
the desired consistency. Check the
seasoning and add a pinch of grated
nutmeg.
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